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List of English dishes

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This is a list of prepared dishes characteristic ofEnglish cuisine. English cuisine encompasses the cooking styles, traditions and recipes associated withEngland. It has distinctive attributes of its own, but also shares much with widerBritish cuisine, partly through the importation of ingredients and ideas fromNorth America,China, and theIndian subcontinent during the time of theBritish Empire and as a result ofpost-war immigration.^[1]^[2]

Ingredients that might be used to prepare these dishes, such as English vegetables, cuts of meat, or cheeses do not themselves form part of this list.

Note that many UK entries to cuisine before UK even got introduced to a potato, around 1570 earliest are to be taken as to be researched.

English dishes

[edit]

Name	First known	Savoury/ Sweet	Region of origin	Description
Bedfordshire clanger	19th century^[3]	Savoury and sweet	Bedfordshire	Suet crust dumpling with a savoury filling one end, sweet filling the other. The savoury filling is usually meat with diced potatoes and vegetables. The sweet filling can be jam, cooked apple or other fruit.
Bangers and mash	410 at latest (Roman Britain: sausages)^[4]^[5]	Savoury	National^[6]	Mashed potatoes and sausages, sometimes served with onion gravy or fried onions. Note that while sausages may date to the time given, potatoes are from the Americas and were not introduced to Europe until the 16th century.
Beans on toast		Savoury	National	Tinnedbaked beans, heated, on toasted sliced bread.
Cobbler	19th century, perhaps earlier^[7]	Savoury or Sweet	National	Fruit or savoury (e.g. beef) filling, covered with ascone mixture and baked
Beef Wellington	1939^[8]^[9]	Savoury	National	Beef cooked in a pastry crust
Black peas		Savoury	Lancashire	Purple podded peas soaked overnight and simmered until mushy
Black (blood) pudding	800BC (inThe Odyssey)^[10]	Savoury	National^[a]	Blood sausage
Bubble and squeak		Savoury	National^[6]	Fried mashed potato with cabbage; often made from leftovers
Cauliflower cheese		Savoury	National	Cauliflower in a thick cheese sauce
China chilo	Victorian Era^[11]	Savoury		Stewed with onions, peas and lettuce, mutton is served in a dish surrounded by a border of rice.
Cottage pie, Shepherd's pie	1791^[12]	Savoury	National	Meat, minced or in pieces, with mashed potato crust
Cumberland sausage		Savoury	Cumberland	Long sausage
Deviled Egg	16th century	Savoury	National
Devilled kidneys		Savoury	National^[13]^[14]	Lamb’s kidneys cooked in a spiced sauce.
Faggots	1851^[15]	Savoury	Midlands	Meatballs made from minced off-cuts and offal, especially pork (traditionally pig's heart, liver, and fatty belly meat or bacon) together with herbs for flavouring and sometimes added bread crumbs.
Fish and chips	1870 approx.^[16]	Savoury	National^[6]^[17]	White fish fillets inbatter (or egg-and-breadcrumbs), deep fried with thick cut chips of potato.
Full English breakfast	1861^[b]^[18]	Savoury	National	A selection of fried foods such as sausages, bacon, eggs, mushrooms, bread, tomatoes; options include kippers, baked beans
Game pie		Savoury	National	Hot water crust pastry filled with savoury combinations ofrabbit,venison,pigeon, pheasant, and other commercially available game.
Groaty pudding	1805^[19]	Savoury	Black Country	Soakedgroats, beef,leeks, onion andbeef stock which are baked together at a moderate temperature for up to 16 hours.
Hog's pudding		Savoury	Devon, Cornwall
Hot cross bun	1361	Sweet	Hertfordshire
Jellied eels		Savoury	East End of London
Kippers		Savoury	National	Smoked split herrings
Lancashire hotpot		Savoury	Lancashire	Meat stew with carrots, potatoes, onions
Lincolnshire sausage		Savoury	Lincolnshire
Liver and onion/Liver and bacon		Savoury	National	Pictured is liver and onions
Macaroni cheese		Savoury
Panackelty		Savoury	Sunderland	Slow-baked meat and root vegetables
Parmo		Savoury	Middlesbrough	Chicken or othercutlet in breadcrumbs
Pasty	13th century^[20]	Savoury	Cornwall, National	Pastry shell filled with meat and potatoes
Pease pudding		Savoury	North East	Split peas or lentils cooked until soft and thick
Pie and mash		Savoury	East-End,	National
Ploughman's lunch	1950s	Savoury	National	Typical British lunch consisting of bread (normally buttered), cheese, onion, and sometimespickle.
Pork pie	1780s^[21]^[22]	Savoury	Melton Mowbray, National	Cylindrical pie filled with pork and meat jelly
Potted shrimps	19th century or earlier^[23]	Savoury	Lancashire (Morecambe Bay)	Shrimps preserved under melted butter
Rag pudding		Savoury	Lancashire (Oldham)	Minced meat with onions in a suet pastry, which is then boiled or steamed.
Scouse	1706^[24]	Savoury	Liverpool and other seaports, from Northern Europe	Lamb or beef stew with potatoes, carrots and onions, cf Norwegianlobscouse
Scotch Egg		Savoury	National	A boiled egg which is wrapped in sausage, then breadcrumbs and deep fried
Stargazy pie	20th century	Savoury	Cornwall	Fish pie with sardines poking out of the piecrust, looking at the stars
Steak pie	1303^[25]	Savoury	National	Beef and gravy in a pastry shell. Can also include ingredients such as ale, kidney, oysters, potato and root vegetables
Steak and kidney pie		Savoury	National^[6]	Beef, kidneys and gravy in a pastry shell.
Steak and kidney pudding	1861^[26]	Savoury	National	Suet pudding filled with pieces of beef and kidney in thick gravy
Steak and oyster pie, See Steak pies
Stottie cake		Savoury	North East England	Heavy flat bread
Suet pudding	1714^[27]^[28]	Savoury or sweet	National	Steamed pudding made with flour and suet, with meat or fruit mixed in
Sunday roast	18th century	Savoury	National	Roast beef 1700s,^[29]Yorkshire pudding (1747),^[30] roastpotatoes, vegetables. Roast beef with Yorkshire pudding is a national dish of the United Kingdom.^[6]
Roast lamb withmint sauce		Savoury	National
Roast pork withapple sauce		Savoury	National
Shepherd's pie, see Cottage pie
Toad-in-the-hole	1747;^[31] 1788^[32] 1891^[33]	Savoury	National^[6]	Sausages cooked in a tray ofbatter
Welsh rarebit		Savoury	National	Melted cheese on toast
Yorkshire pudding	1747^[30]	Savoury	Yorkshire, National	Souffle batter baked in very hot oven.
Apple pie	1390^[34]	Sweet	National^[c]	A pie crust, whether all round or only on top, with a filling of sweetened apple
Arctic roll		Sweet	National
Bakewell tart	20th century^[35]	Sweet	Derbyshire	Pastry shell filled with almond-flavoured sponge cake on a thin layer of jam. Developed from 1826Bakewell pudding^[36]
Banoffee pie		Sweet	Hungry Monk Restaurant, East Sussex	Pastry shell filled with bananas, cream and toffee
Battenberg cake		Sweet	National
Bread and butter pudding		Sweet	National
Butterscotch tart		Sweet	National
Christmas pudding		Sweet	National
Eccles cake	1793^[37]	Sweet	Greater Manchester	Flaky pastry with butter and currants
Eton mess	19th century^[38]	Sweet	Berkshire (Eton College)
Eve's pudding		Sweet	National
Fool		Sweet	National
Gypsy tart		Sweet	Kent^[39]
Cornish Hevva Cake		Sweet	Cornwall
Jam roly-poly		Sweet	National
Jam tart		Sweet	National
Knickerbocker glory	1920s^[40]	Sweet	National; possibly from New York^[40]	Ice cream sundae in a tall glass, often with nuts, fruits, meringue, and chocolate sauce; served with whipped cream and aglacé cherry
Lardy cake		Sweet	Wiltshire
Madeira cake		Sweet	National
Mince pie	1624	Sweet	National	Usually small pastry shells filled with sweetmincemeat; sinceEarly Modern times actual meat omitted
Parkin		Sweet	Yorkshire
Pound cake		Sweet	National
Queen of Puddings		Sweet	National
Saffron cake		Sweet	Cornwall
Scones		Sweet	National	Small bread-like cakes often with raisins
Spotted dick	19th century^[41]	Sweet	National	Pudding with suet pastry and dried vine fruits, usually served withcustard
Sticky toffee pudding		Sweet	National
Summer pudding		Sweet	National
Sussex pond pudding		Sweet
Syllabub		Sweet	National	Cold dessert made with cream, alcohol and sugar, often withcitrus flavouring
Trifle		Sweet	National	Cold dessert with varied ingredients, often sponge fingers and fortified wine, jelly, custard, and whipped cream, usually in layers
Treacle tart		Sweet	National	Pastry shell filled with thick sweettreacle mixture
Victoria sponge cake		Sweet	National

Notes

[edit]

^But also traditional across Europe in both Latin and Germanic countries from Portugal in west to Lithuania in east, and from Italy in south to Sweden in north.
^Date is for Mrs Beeton's book, but not exactly the breakfast eaten today.
^Apple pies are also found in North America, Netherlands, Germany, Scandinavia.

References

[edit]

^Panayi, Panikos (2010 [2008])Spicing Up Britain. London: Reaktion Books.ISBN 978-1-86189-658-2
^Dickson Wright, Clarissa (2011)A History of English Food. London: Random House.ISBN 978-1-905-21185-2.
^"How do you cook a proper Bedfordshire Clanger?".Bedfordshire on Sunday. 13 April 2014. Retrieved2 February 2016.
^Hickman, Martin (30 October 2006)."The secret life of the sausage: A great British institution".The Independent. Retrieved15 April 2015.
^"Sausage Varieties". Northampton NN3 3AJ, United Kingdom: Sausage Links. 5 December 2013. Archived fromthe original on 13 January 2014. Retrieved6 February 2014.It is estimated that there are around 400 sausage varieties available in the UK.{{cite web}}: CS1 maint: location (link)
^^a ^b ^c ^d ^e ^fMinahan, J.B. (2009).The Complete Guide to National Symbols and Emblems [2 Volumes]. ABC-CLIO. p. 563.ISBN 978-0-313-34497-8.
^"Cobbler". ifood.tv. Retrieved2 February 2016.
^Hyslop, Leah (21 August 2013)."Potted histories: Beef Wellington".The Telegraph. Retrieved2 February 2016.The Oxford English Dictionary pinpoints a 1939 guide to eating out in New York as the first reliable reference: "Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire."
^Dickson Wright, Clarissa, and Scott, Johnny "Sunday Roast" Kyle Cathie Limited, 2006, p26. Speculates name is from the city in New Zealand.
^"Traditional Black Pudding". English Breakfast Society. 4 January 2014. Retrieved2 February 2016.
^Campbell, Craig (4 May 2018)."A delicious history of the Victorian dining revolution".The Sunday Post.
^"Cottage pie".Oxford English Dictionary. Retrieved2 February 2016.
^Meyer, E. (2010).1200 Traditional English Recipes. Bod Third Party Titles. p. 112.ISBN 978-3-86195-289-3. Book first published in 1898.{{cite book}}: CS1 maint: postscript (link)
^O'Connor, K. (2013).The English Breakfast: The Biography of a National Meal, with Recipes. Bloomsbury Publishing. p. 317.ISBN 978-0-85785-491-9.
^Oxford English Dictionary, citingHenry Mayhew.
^Panayi, 2010. Pages 16–17
^Jurafsky, D. (2014).The Language of Food: A Linguist Reads the Menu. W. W. Norton. p. pt5.ISBN 978-0-393-24587-5.
^Dickson Wright, 2011. Page 284
^Pratt, Samuel Jackson (1805).Harvest-home: Consisting of Supplementary Learnings, Original Dramas and Poems, Contributions of Literary Friends, and Select Re-publications, Including Sympathy, a Poem, Revised, Corrected and Enlarged/ Mr. Pratt, Volume 1. R. Phillips. p. 276.
^Nuttall, P. Austin (1840).A classical and archæological dictionary of the manners, customs, laws, institutions, arts, etc. of the celebrated nations of antiquity, and of the middle ages. Whittaker and Co, and others. p. 555.
^"History of Melton Mowbray Pork Pie". Melton Mowbray Pork Pie Association. Archived fromthe original on 2 May 2015. Retrieved15 April 2015.
^Wilson, C. Anne (June 2003).Food and Drink in Britain: From the Stone Age to the 19th Century. Academy Chicago Publishers. p. 273.ISBN 9780897334877.
^Cloake, Felicity (20 July 2011)."How to cook perfect potted shrimps".The Guardian. Retrieved2 February 2016.
^lobscouse in Merriam-Webster
^Olver, Lynne."FAQs: pie & pastry".The Food Timeline. Retrieved2 February 2016. citingOxford English Dictionary
^Cloake, Felicity (1 March 2012)."How to cook the perfect steak and kidney pudding".The Guardian. Retrieved16 May 2015.
^Lehmann, Gilly (2003).The British Housewife. Totnes: Prospect Books. pp. 83,198–199.
^Kettilby, Mary (1714).A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; For the Use of all Good Wives, Tender Mothers, and Careful Nurses. Richard Wilkin.
^"Why do the French call the British 'the roast beefs'?". BBC. 3 April 2003. Retrieved16 May 2015.
^^a ^bGlasse, Hannah (1998) [1747].The Art of Cookery Made Plain and Easy. Applewood Books.ISBN 978-1-55709-462-9.
^Glasse, Hannah (1747)The Art of Cookery has "pigeons in a hole".
^Richard Briggs (1788)The English Art of Cookery has "Toad in a Hole", page 175
^(Artusi, Pellegrino (1891)La scienza in cucina e l'arte di mangiare bene has "toad in the hole".
^The Forme of Cury, XXIII. "For to Make Tartys in Applis". England, c. 1390
^"The History of the Bakewell Pudding". Bakewellonline.co.uk. Retrieved1 February 2016.
^Davidson, Alan (2014).The Oxford Companion to Food. Oxford University Press. p. 54.ISBN 978-0199677337.
^"The history behind (and recipe for) Eccles Cakes". Salford City Council. Retrieved2007-04-10.
^Arthur Henry Beavan (1896). "Marlborough House and Its Occupants: Present and Past": 162.{{cite journal}}:Cite journal requires|journal= (help)
^Taylor, Genevieve (2014).Pie!: 100 Gorgeously Glorious Recipes. A&C Black. p. 136.ISBN 9781472912008. Retrieved23 June 2019.
^^a ^b"Knickerbocker Glory". The Foods of England Project. Retrieved21 April 2025.
^Ayto, John (2012).The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 349.ISBN 978-0-19-964024-9.

Sources

[edit]

Ayrton, Elisabeth (1974)The Cookery of England: being a collection of recipes for traditional dishes of all kinds from the fifteenth century to the present day, with notes on their social and culinary background. London: Andre Deutsch.
Ayrton, Elisabeth (1980)English Provincial Cooking. London: Mitchell Beazley.
Grigson, Jane (1974)English Food. London: Macmillan. Enlarged edition 1979 (ISBN 0-333-26866-0); later editions Ebury Press with foreword by Sophie Grigson.
Dickson Wright, Clarissa (2011)A History of English Food. London: Random House.ISBN 978-1-905-21185-2.
Hartley, Dorothy (1954)Food in England. London: Macdonald (reissued: London: Little, Brown, 1996,ISBN 0-316-85205-8)
Lehmann, Gilly (2003)The British Housewife. Totnes: Prospect Books.
Panayi, Panikos (2010 [2008])Spicing Up Britain. London: Reaktion Books.ISBN 978-1-86189-658-2.

English cuisine

Roman times

Dishes	Sausages

Middle Ages
to 15th century

Exemplars	Utilis Coquinario (c. 1300) The Forme of Cury (c. 1390)
Dishes	Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage

16th century

Exemplars	Richard Pynson (The Boke of Cokery, 1500) Thomas Dawson (The Good Huswifes Jewell, 1585)
Dishes	Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)

17th century

Exemplars	Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) John Evelyn (Acetaria: A Discourse of Sallets 1699) Kenelm Digby (The Closet Opened 1699)
Dishes	Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea

18th century

Exemplars

Mary Kettilby (A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
Mary Eales (Mrs Mary Eales's Receipts 1718)
John Nott (The Cooks and Confectioners Dictionary, 1723)
Eliza Smith (The Compleat Housewife 1727)
Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
Ann Cook (Professed Cookery, 1754)
Martha Bradley (The British Housewife 1758)
Primitive Cookery (1767)
Elizabeth Raffald (The Experienced English Housekeeper 1769)
Richard Briggs (The English Art of Cookery 1788)
William Augustus Henderson (The Housekeeper's Instructor 1791)

Dishes

19th century

Exemplars	Maria Rundell (A New System of Domestic Cookery 1806) Martha Brotherton (Vegetable Cookery 1812) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)
Dishes	Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Windsor soup Worcestershire sauce

20th century

Exemplars	Florence Petty Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry Fanny Cradock Marguerite Patten Jane Grigson Delia Smith Rick Stein Nigel Slater Keith Floyd Marco Pierre White Nigella Lawson Jamie Oliver Fergus Henderson (The Whole Beast 1999) Gordon Ramsay Gary Rhodes Mary Berry
Dishes	Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Coronation chicken Crumble Knickerbocker glory Ploughman's lunch Salad cream Sticky toffee pudding Steak Diane

21st century

Exemplars	Heston Blumenthal (The Fat Duck) Lizzie Collingham Hugh Fearnley-Whittingstall (River Cottage) Rachel Khoo Michel Roux Jr. (Le Gavroche) Antony Worrall Thompson Clarissa Dickson Wright (A History of English Food 2011)
Dishes	Coronation quiche Platinum Pudding

Lists of prepared foods

Dishes
by origin

Africa	Angolan Central African Republic Chadian Ethiopian and Eritrean Gabonese Libyan Moroccan Nigerian Nigerien Togolese Tunisian São Tomé and Príncipe Seychelles Western Saharan
North America	Anguillian Cuban Jamaican Mexican United States Hawaiian Italian-American Jewish-American New Orleans Regional dishes Regional beverages Southern United States
South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
Asia	Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordan Korean North Korean Malaysian Maldivian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese
Europe	Azerbaijani Caucasian English French German Greek Hungarian Typical Hungarian dishes Irish Italian Sicilian Liechtensteiner Maltese Norwegian Polish Portuguese Romanian Russian Sámi Scottish Spanish Turkish Ukrainian Crimean Tatar
Oceania	Australian New Zealand
Misc./other	Jewish National dishes

By type
and origin

Breads	American British Indian Pakistani Swiss
Cheeses	American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss
Condiments	Filipino French fry accompaniments Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Chinese French German Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

By type

By cooking style	Baked goods Twice-baked Casseroles Deep fried Smoked Steamed
By preparation style	Dips Dried Fermented Soy products Food pastes Garnishes Gravies Instant Pickled Pickled fruits Rolled Sauces Dessert sauces Fish sauces Hot sauces Instant sauces Spreads Stuffed dishes
Breads, grains and seeds	Almond Breads bread dishes Buns Flatbreads Quick breads Rolls Sourdough breads Sweet breads Buckwheat Crackers Dumplings Fried dough Legume Chickpea Peanut Maize Noodles Noodle dishes Fried noodle dishes Ramen Pancakes Pasta Pasta dishes Rice Fried rice Rice cakes Rice pudding Rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheese dishes Fondues Cheeses Brined Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef Shredded beef Steak Veal Chicken Duck Egg Scrambled eggs Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork Bacon Ham dishes Hams Sausages Sausage dishes
Soups andstews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Sandwich cookie Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Cereals Drinks Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Hangover remedies Hors d'oeuvre Tapas Made from maple Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional

v t e British pies
Sweet	Apple pie Bakewell tart Banoffee pie Bedfordshire clanger Blackberry pie Black bun Chess pie Cherry pie Cumberland rum nicky Custard tart Lemon meringue pie Manchester tart Mince pie Pumpkin pie Rhubarb pie Treacle tart
Savoury	Bacon and egg pie Bedfordshire clanger Bridie Butter pie Cheese and onion pie Chicken and mushroom pie Corned beef pie Cornish pasty Cottage pie Cumberland pie Curry pie Devizes pie Fish pie Game pie Homity pie Killie pie Lamprey pie Meat and potato pie Melton Mowbray pork pie Pork pie Pot pie Scotch pie Shepherd's pie Squab pie Stargazy pie Steak pie Steak and kidney pie Steak and oyster pie Woolton pie
Manufacturers	Clark's Pies Denby Dale Pies Dickinson & Morris Fray Bentos Galloways Bakers Ginsters Higgidy Holland's Pies Mr Kipling Peter's Pieminister Poole's Pork Farms Pukka Pies Shire Foods Square Pie Wall's Wrights Pies

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